EP4082355A1 - Verfahren und system zur herstellung einer proteinreichen biomasse mit einem essbaren filamentösen pilz - Google Patents

Verfahren und system zur herstellung einer proteinreichen biomasse mit einem essbaren filamentösen pilz Download PDF

Info

Publication number
EP4082355A1
EP4082355A1 EP21171629.5A EP21171629A EP4082355A1 EP 4082355 A1 EP4082355 A1 EP 4082355A1 EP 21171629 A EP21171629 A EP 21171629A EP 4082355 A1 EP4082355 A1 EP 4082355A1
Authority
EP
European Patent Office
Prior art keywords
protein
substrate
rich biomass
fermentation
filamentous fungus
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP21171629.5A
Other languages
English (en)
French (fr)
Inventor
Mohammad J. Taherzadeh
Coralie Hellwig
Lukitawesa Lukitawesa
Steven Wainaina
Swarnima Agnihotri
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Svampsson Holding AB
Original Assignee
Svampsson Holding AB
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Svampsson Holding AB filed Critical Svampsson Holding AB
Priority to EP21171629.5A priority Critical patent/EP4082355A1/de
Priority to US18/558,029 priority patent/US20240247227A1/en
Priority to EP22725229.3A priority patent/EP4307913A1/de
Priority to PCT/EP2022/060852 priority patent/WO2022229072A1/en
Publication of EP4082355A1 publication Critical patent/EP4082355A1/de
Withdrawn legal-status Critical Current

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/20—Proteins from microorganisms or unicellular algae
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/195—Proteins from microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M21/00—Bioreactors or fermenters specially adapted for specific uses
    • C12M21/16—Solid state fermenters, e.g. for koji production
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M41/00—Means for regulation, monitoring, measurement or control, e.g. flow regulation
    • C12M41/12—Means for regulation, monitoring, measurement or control, e.g. flow regulation of temperature
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M41/00—Means for regulation, monitoring, measurement or control, e.g. flow regulation
    • C12M41/30—Means for regulation, monitoring, measurement or control, e.g. flow regulation of concentration
    • C12M41/34—Means for regulation, monitoring, measurement or control, e.g. flow regulation of concentration of gas
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M41/00—Means for regulation, monitoring, measurement or control, e.g. flow regulation
    • C12M41/48—Automatic or computerized control
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor

Definitions

  • the present invention relates to a method for manufacturing a protein-rich biomass comprising at least one fermented substrate and at least one strain of an edible filamentous fungus.
  • the present invention further relates to the protein-rich biomass manufactured by such a method, a food product comprising such a protein-rich biomass, and a system for manufacturing such a protein-rich biomass.
  • filamentous fungi Several strains of edible filamentous fungi have been recognized as a traditional source of palatable food by many societies around the globe, especially in Asia. Rhizopus sp. has been used for centuries in the oriental cuisine in the preparation of fermented food such as tempeh. Aspergillus oryzae also has culinary applications for the production of hamanatto, miso and shoyu. Neurospora intermedia is used in the preparation of the Indonesian staple food oncom. Similarly, Monascus purpureus has been used as coloring and flavoring agent in food and beverages, as in the production of red yeast rice and rice wine. Other applications of filamentous fungi include production of ingredients for food and beverage industries, such as enzymes.
  • Single-cell protein can also be produced by filamentous fungi.
  • An example of SCP currently being available in the market is the filamentous fungus Fusarium venenatum, commercialized under the name Quorn ® , comprising 25% fiber, 13% lipid and 50% protein on dry cell weight basis.
  • Fungal fermentation products may be produced either by liquid state, or submerged, fermentation (SMF), or by solid state fermentation (SSF).
  • SMF submerged, fermentation
  • SSF solid state fermentation
  • SMF The most common method of fermenting a substrate using edible filamentous fungi is SMF.
  • Mycoprotein is a commonly used term defining protein-rich food made of filamentous fungal biomass and is usually referred to plant-based alternative to meat.
  • Mycoprotein in Quorn ® is produced using SMF from the filamentous fungi Fusarium venenatum. Further, a SMF process using potato protein liquor has been described, in which a protein-rich biomass was obtained using airlift bioreactor ( Souza Filho et al, Fermentation, 2017, 3(1), p. 12 ).
  • SMF is widely used and constantly developed, large-scale production of edible filamentous fungal biomass using SMF is still commercially unfeasible, primarily due to huge volumes of water required in such a process. Further, SMF is an artificial condition for filamentous fungi because they live in solid state in nature.
  • SSF may be used instead.
  • the process of SSF is normally carried out by growing fungi on the moist water-insoluble solid substrate substantially in the absence of free liquid, thus avoiding excess water and offering the advantage of low energy consumption along with a high product concentration. Since the required amount of liquid is absorbed by the solid substrate, the growth of microorganisms is improved due to unobstructed transfer of oxygen to the microorganisms.
  • SMF is sometimes preferred over SSF due to a simpler downstream processing of metabolites
  • SSF offers a number of significant advantages over SMF, such as a reduced water consumption, possibility to use cellulosic waste as a substrate, as well as small fermentation reactors. Considering the above, SSF is more environmentally benign and economical industrial process as compared to SMF.
  • SSF is known to introduce the probiotic functionalities to breakfast cereals and similar food products, by cultivating Lactobacillus plantarum strain on oat bran and spent oats after lipid extraction and limited hydrolysis of the raw materials by Aspergillus awamori and Aspergillus oryzae. Further, a study performed in an Erlenmeyer flask using various fungi such as Aspergillus oryzae concluded that fermented oat had superior antioxidant properties relative to the unfermented ones ( Cai, S.,et al., Journal of Agricultural and Food Chemistry, 2012. 60(1), p. 507-513 ).
  • the mycoprotein from brand Quorn ® mentioned above has been reported to have numerous nutritional benefits which is obtained by growing a filamentous fungus under liquid state fermentation.
  • Hyphal cell-walls contain chitin, 1,3- and 1,6- glucan and are a source of dietary fiber.
  • the fiber content itself may work as a prebiotic in gut, cell membranes are rich in polysaturated fats and cytoplasm rich in high quality protein.
  • the amino acids of mycoprotein are composed of all essential ones. Therefore, by fermentation it is possible to improve the nutritional properties of the raw materials.
  • too high moisture level is associated with bacterial contamination, agglomeration of substrate particles and limited gas transfer.
  • the optimal moisture level varies depending on the type of fungus and the nature of substrate. Most of the fungi capable of growing under SSF conditions have water activity of at least 0.8-0.9. For a particular fungus to grow on a specific substrate, a number of factors should be considered, e.g. particle size and shape, macromolecular structure, porosity, and particle consistency of the substrate. Thus, a larger surface area to volume ratio is required to obtain high yields as it facilitates penetration of the substrate by the fungus such that the substrate eventually becomes more accessible for the hydrolytic enzymes. If the surface area is insufficient, enzyme diffusion becomes the rate limiting step of the SSF.
  • the present invention thus provides such a method and system, not only having low water requirement, but also being readily up-scalable.
  • the method for manufacturing a protein-rich biomass comprising at least one fermented substrate and at least one strain of an edible filamentous fungus comprises the steps of:
  • a function in the context of the present invention is intended to mean that a change in the value of the at least one parameter above a predefined threshold triggers an amendment in the set of conditions. In other words, if no change in the value of the at least one parameter is detected, or if the change is below the predefined threshold, the set of conditions will remain unamended.
  • animal in the context of the present invention is meant being suitable for human and/or animal consumption.
  • animal is understood species belonging to the fauna, such as vertebrates and invertebrates.
  • the at least one substrate in step a) may be selected from a group consisting of root vegetables and residues and derivatives thereof, grains and residues and derivatives thereof, legumes and residues and derivatives thereof, marine organisms and residues and derivatives thereof, potato protein liquor (PPL), distillers dried grain with solubles (DDGS) as well as precursors and residue thereof, and mixtures thereof.
  • derivatives includes extracts.
  • root vegetables include but are not limited to potato, cassava, beetroot, carrot, or the like.
  • grains include but are not limited to barley, oat, wheat, rye, corn, or the like.
  • Examples of legumes include but are not limited to soya bean, pea, chickpea, or the like.
  • marine organisms include but are not limited to algae, sea squirt or the like.
  • the substrates mentioned above may be used in combinations to achieve an effective synergistic effect to promote the growth of edible filamentous fungi.
  • the substrates mentioned above may be combined with each other and with at least one strain of edible filamentous fungus in order to achieve the desired functionality in the targeted protein-rich biomass.
  • Using industrial byproducts like PPL and DDGS provides the advantage of contributing to the circular economy.
  • the substrate may be DDGS or a mixture of root vegetables and grains.
  • the substrate mixture may be combination of DDGS with soya beans or pea protein.
  • Such a substrate mixture is particularly suitable for producing fish feed.
  • Other preferred combinations of different substrates particularly suitable for manufacturing a protein-rich biomass for human consumption include beetroots and potatoes, oat bran and carrots, and barley and cassava.
  • the ratio between the substrates may be from 1:1 to 1:16, more preferably from 1:2 to 1:4.
  • An essential feature of the present invention is the relatively high total solid loading of the substrate of at least 20%. Further, the total solid loading of the substrate may be below 80%. As indicated by such a high total solid loading, the method of the present invention is a SSF process, which greatly reduces the utilization of water. The method of the present invention produces no effluent like wastewater for further treatment and hence is an environmentally benign and contributes to the circular economy.
  • the high total solid loading is preferably achieved by soaking the substrate in liquid for a time period from 10 to 120 min, and then filtering off the excess liquid.
  • the at least one substrate may already contain a sufficient amount of liquid in order to enable growth of the at least edible filamentous fungus.
  • the method of the present invention may comprise a step a") of pretreating the at least one substrate. If present, step a") occurs before step a).
  • a pretreating may be boiling, steaming, soaking, drying, chopping, mixing, crushing, peeling or any combinations thereof.
  • the method according to the present invention may further comprise step b') of adjusting pH value of the substrate to be from 3 to 7, preferably from 4.8 to 6.8, more preferably from 5.6 to 6.2 If present, step b') occurs before step b).
  • the pH value may be adjusted by addition of suitable acidic agents, such as hydrochloric acid, or alkaline agents, such as sodium hydroxide and/or potassium hydroxide.
  • Inoculation of the at least one substrate mentioned above with at least one strain of an edible filamentous fungus in step b) may be performed by any suitable method, such as mixing the at least one substrate with the edible filamentous fungus, sprinkling the edible filamentous fungus on top of the substrate, or combination of both of these methods.
  • the ratio between the edible filamentous fungus and the substrate may be from 1:1 to 1:10000, more preferably from 1:35 to 1:50.
  • step d) may be performed under aerobic or anaerobic conditions and may occur within a fermentation reactor.
  • a set of conditions is determined and set, wherein the set of conditions comprises at least one of humidity level, flow rate of a second gaseous fluid, temperature, light intensity, and pH.
  • the humidity level may be within the range from 20 to 100% Rh. When adjusting the humidity level to be within the specified range, it may be necessary to increase humidity level by adding water vapor, or to decrease the humidity level by removing water vapor. Humidification or dehumidification may be performed using any conventional method known in the art.
  • the set of conditions mentioned above may further comprise a flow rate of a second gaseous fluid.
  • the second gaseous fluid may be air, oxygen (O 2 ) or nitrogen (N 2 ).
  • the second gaseous fluid is air.
  • the air flow rate may be set to a first value being at least 0.25 vvm (volume gas flow per unit of bed volume per minute).
  • the set of conditions may comprise temperature, that may be set to be in the range from 25°C to 50°C, preferably from 30°C to 45°C, more preferably from 35°C to 40°C.
  • the set of conditions comprises two of humidity level, air flow rate and temperature, more preferably all three of humidity level, air flow rate and temperature.
  • the inoculated substrate is fermented starting with the set of conditions obtained in step c) while continuously monitoring at least one parameter, thus obtaining a protein-rich biomass comprising at least one fermented substrate and at least one strain of an edible filamentous fungus.
  • the at least one parameter may be at least one of the level of at least one first gaseous fluid, a temperature, a humidity level, light intensity and pH. Further, the at least one parameter may be any other parameter being relevant for fermentation process.
  • the at least one parameter is preferably measured in proximity of the inoculated substrate.
  • the at least one first gaseous fluid may be carbon dioxide (CO 2 ), ammonia (NH 3 ), oxygen (O 2 ) or nitrogen (N 2 ).
  • the at least one parameter being continuously monitored during step d) is the level of CO 2 .
  • the at least one parameter mentioned above will change depending on the propagation phase of the at least one edible filamentous fungus.
  • the set of conditions is amended as a function of the at least one parameter.
  • the method of the present invention is adapted to the propagation phase of the at least one edible filamentous fungus.
  • the air flow rate set in step c) may be automatically adjusted as a function of the level of CO 2 monitored in step d).
  • the air flow rate set in step d) may automatically be adjusted to a second value, that may be in the range of 0.5-4 vvm.
  • the second value is greater than the first value.
  • Step d) may be performed during a time period from 10 h to 80 h, preferably from 24 h to 72 h, more preferably from 40 h to 50 h, depending on the type and amount of the inoculated substrate, the strain of the at least edible filamentous fungus, and the set of conditions defined in step c).
  • the time period mentioned above comprises a plurality of time intervals, wherein the set of conditions is different during at least two time intervals.
  • the temperature may be raised and lowered repeatedly during the time period of step d), e.g. such that the temperature has a first value during the first time interval, a second value during the second interval, a third value during the third time interval and so on.
  • the duration of the time intervals may be same or different.
  • the method of the present invention may further comprise step c') of robot-assisted loading the at least one inoculated substrate into a fermentation chamber and/or step e) of robot-assisted unloading of the protein-rich biomass from the fermentation chamber.
  • step c') of robot-assisted loading the at least one inoculated substrate into a fermentation chamber and/or step e) of robot-assisted unloading of the protein-rich biomass from the fermentation chamber.
  • the method may further comprise step a') of adding at least one binder, wherein the step a') occurs simultaneously with step a).
  • the binder may be selected from the group consisting of methyl cellulose, potato starch gel, kappa carrageenan, sodium alginate, corn starch and combinations thereof.
  • the method according to the present invention may comprise step f) of heat treatment of the protein-rich biomass, wherein step f) occurs immediately after step d).
  • This step may be performed in order to reduce the nucleic acid (RNA) content.
  • the temperature may be raised to 65°C for a period of 20-30 minutes.
  • the RNA degrades into monomers and diffuses out of cells leaving the RNA content of fungus well below 2% by weight.
  • the method according to the present invention may further comprise step g) of freezing the protein-rich biomass. If present, step g) is performed before step e), i.e. before unloading the protein-rich biomass from the fermentation chamber.
  • the freezing cycles may be performed by reducing the temperature down to -70°C for up to 2 hours. Preferably, the freezing is conducted at a temperature from -50°C to -40°C for up to 1 hour.
  • the method of the present invention may comprise step h) of drying the protein rich biomass.
  • Step h) may be performed as follows:
  • step g) and step h) may be performed in any order.
  • the method of the present invention comprises step i) of post-fermentation sterilization procedure, e.g. pasteurization or microwave heating to yield a safe final protein-rich biomass having a long shelf life.
  • post-fermentation sterilization procedure e.g. pasteurization or microwave heating
  • the at least one strain of an edible filamentous fungus is selected from a group consisting of Ascomycota or Zygomycota.
  • the at least one edible filamentous fungus is at least one of Aspergillus oryzae, Aspergillus genii, Mucor, Rhizopus oligosporus, R. Oryzae.
  • Aspergillus oryzae Aspergillus genii, Mucor, Rhizopus oligosporus, R. Oryzae.
  • the method of the present invention allows for a large scale SSF manufacturing of protein-rich biomass comprising at least one fermented substrate and at least one strain of edible filamentous fungus, resulting in high production capacity of several tons a day.
  • the method of the present invention provides uniform mass transfer of air, distribution of temperature and humidity during propagation of at least one edible filamentous fungus.
  • the method of the present invention may be completely automated, wherein each of the steps described above is performed without human interaction.
  • the method of the present invention is highly cost efficient since it uses the cheap substrates and negligible amount of water.
  • the present invention further relates to a protein-rich biomass manufactured by the method described above.
  • the protein-rich biomass according to the present invention thus comprises at least one fermented substrate and at least one strain of edible filamentous fungus.
  • the protein-rich biomass of the present invention may comprise the substrate that has not been fermented, i.e. the starting substrate in unamended form.
  • the protein-rich biomass of the present invention may have a high protein content of at least 10%, preferably at least 20%, more preferably at least 30%.
  • the protein-rich biomass may comprise up to 60% protein.
  • the protein-rich biomass obtained by the process of the present invention is highly nutritious and may comprise at least one amino acid, at least one prebiotic substance, at least one probiotic substance, at least one mineral, at least one vitamin, at least one dietary fiber or combinations thereof.
  • the at least one amino acid may be one of the essential amino acids.
  • the protein-rich biomass comprises at least five essential amino acids, preferably at least eight essential amino acids. In other words, the protein-rich biomass may have the desirable essential amino acid pattern for human consumption.
  • the probiotic substance may be good gut bacteria, e.g. Lactobacilli.
  • the prebiotic substance may be L-carnitine, e.g. in the amount of 2-10% or 0.5-3 mg/L.
  • the vitamin may be vitamin B, in particular vitamin B 2 , B 9 , B 12 , choline and combination thereof.
  • the mineral may be zinc, iron, manganese, sodium, phosphorus, and combination thereof.
  • the protein-rich biomass of the present invention is normally low in fat and high in polyunsaturated fatty acids like omega-3 and omega-6, and/or high in mobilized phenolic antioxidants.
  • the functionality of the protein-rich biomass of the present invention is increased manyfold in terms of total phenolic content (TPC), readily bioavailable minerals, soluble fibers, flavonoids, amount of probiotics and prebiotics and antioxidant activity.
  • the protein-rich biomass described above may be used for human and/or animal consumption without further processing or modifications.
  • the protein-rich biomass may be used in a food product for human and/or animal consumption.
  • the protein-rich biomass may be processed such that it is developed into a product resembling meat, e.g. by means of heat treatment.
  • the present invention further relates to a method for manufacturing a food product resembling meat, the method comprising the step of: j) providing a protein-rich biomass comprising at least one fermented substrate and at least one strain of an edible filamentous fungus.
  • the method for manufacturing a food product resembling meat further comprises at least one of the steps:
  • the protein-rich biomass is preferably a textured and highly functional edible protein-rich biomass being obtained by the method of the present invention by fermenting the above mentioned substrates individually or in combination together with an edible fungus or combination of fungi from Ascomycota phylum and/or Zygomycota.
  • the obtained biomass is densely packed with edible mycelia of particular fungi which cascades intricately into the substrate and hence provides a well textured and resilient structure which closely resembles meat.
  • the obtained functional biomass may be chopped and dried at 40-80°C, more preferably between 55-70°C for 10-90 minutes to achieve brown meat like chunks which may be rehydrated to be developed into a number of meat analogues by mixing it with additives, seasoning, variety of spices and varied heat treatment over a period of time.
  • step k) of heat treating the protein-rich biomass may be performed.
  • Heat treatment according to step k) may be performed at a temperature range from 60 to 120 °C for 5-45 min in a plurality of cycles applying different temperatures and time intervals in each cycle.
  • the number of cycles may be two, three or four.
  • step I) may be performed, preferably by the use of an extruder e.g. twin-screw co-rotating system.
  • the protein-rich biomass may be extruded between 60-120 °C in a continuous process, which introduces the texture into the biomass by affecting the tertiary structure of the protein component of the biomass.
  • the extrusion process according to step I) specifically enhances the qualities like tensile strength, integrity index and layer structure of the biomass fibers . This in turn enhances the chewiness of the food product leading to its resemblance with a conventional meat product.
  • the method for manufacturing a food product resembling meat may comprise step k), step I) or both step k) and I). Further, the method for manufacturing a food product resembling meat may comprise additional steps of adding supplementary ingredients such as binders or seasoning.
  • a food product comprising the protein-rich biomass of the present invention may be pellets, flakes, a burger patty, a meat ball, a nugget, a sausage, a fritter, a cookie, bread, or the like.
  • the food product of the present invention may further comprise a conventional food additive, such as seasoning, butter, egg, milk, or the like.
  • the present invention relates to a system for manufacturing a protein-rich biomass comprising at least one fermented substrate and at least one strain of an edible filamentous fungus.
  • the system of the present invention comprises at least one fermentation reactor arranged for receiving at least one substrate to be fermented and at least one strain of an edible filamentous fungus.
  • the fermentation reactor may have any suitable shape and size, depending on the desired production capacity and space available for the fermentation reactor.
  • the term "reactor" encompasses a closed space such as a chamber or a room.
  • the at least one fermentation reactor comprises at least one sensor being selected from a group comprising a gas sensor, a temperature sensor, and a humidity sensor.
  • the temperature sensor incorporated in the fermentation reactor may have a detection range of -70°C to 300°C.
  • the fermentation reactor comprises at least one gas sensor, at least one temperature sensor, and at least one humidity sensor.
  • the at least one gas sensor may be a CO 2 sensor, a O2 sensor, a NH 3 sensor or a N 2 sensor.
  • the CO 2 sensor incorporated in the fermentation reactor may have a detection range from 500 to 50000 ppm.
  • the fermentation reactor may comprise four gas sensors, each detecting one of the gases mentioned above.
  • Each of the gas sensor, the temperature sensor and the humidity sensor may communicate with an operator or with a control system as will be described in greater detail below.
  • the at least one fermentation reactor of the present invention further comprises at least one fermentation surface, on which the fermentation process of the inoculated substrate occurs.
  • the fermentation surface may be a tray, a container, a plate, or any type of box.
  • the fermentation surface preferably comprises a bottom portion extending horizontally, and elevated edge portions extending vertically.
  • the area of the bottom portion may be from 0.5 m 2 to 3 m 2 .
  • the vertical extension of the elevated edge portion may be from 0.5 cm to 50 cm.
  • the shape of the bottom portion of the at least one fermentation surface may be circular, triangular, rectangular, or polygonal, and depends on the shape and size of the fermentation reactor.
  • the fermentation reactor comprises a plurality of fermentation surfaces.
  • plural in the context of the present invention is understood at least two.
  • the plurality of the fermentation surfaces is preferably arranged horizontally and in parallel to each other in a stacked manner.
  • the plurality of the fermentation surfaces may be arranged vertically.
  • the distance between each two fermentation surfaces may be from 5 to 25 mm.
  • Each fermentation surface of the plurality of the fermentation surfaces may have the shape being same as or different from the shape of the other fermentation surfaces.
  • the fermentation reactor of the present invention further comprises at least one duct arranged in proximity of the at least one fermentation surface, wherein the at least one duct is arranged for supplying at least one of at least one second gaseous fluid, heat, and water vapor into the fermentation reactor.
  • the at least one second gaseous fluid may be air, oxygen (O 2 ) or nitrogen (N 2 ).
  • the at least one duct is arranged above the at least one fermentation surface, such that a good contact is obtained between the medium supplied through the at least one duct and the inoculated substrate arranged on the at least one fermentation surface.
  • the fermentation reactor preferably comprises a plurality of ducts, wherein at least one duct is assigned to each fermentation surface.
  • the size and shape of the cross-section of the duct depends on the size of the fermentation surface, and should be designed such that a sufficient amount of air, heat, water vapor or combination thereof is supplied to the fermentation surface in order to achieve optimal propagation of the at least one edible filamentous fungus.
  • the system of the present invention may further comprise a robot-assisted loading device arranged upstream of the at least one fermentation reactor and/or a robot-assisted unloading device arranged downstream of the at least one fermentation reactor.
  • the robot-assisted loading device may be arranged for performing at least one of steps a), b) and c) of the method described above.
  • the robot-assisted loading device may be arranged for loading the at least one substrate to be fermented on the at least one fermentation surface, and for adding the at least one of the edible filamentous fungus to the substrate.
  • the robot-assisted unloading device according to the present invention may be arranged for unloading the protein-rich biomass upon completion of step d), step f) or step g) above.
  • the system according to the present invention further comprises a control system being in communication with the at least one sensor, wherein the control system is arranged to control supply of the at least one of at least one second gaseous fluid, heat or water vapor into the fermentation reactor via the at least one duct in response to an input provided by the at least one sensor.
  • a control system being in communication with the at least one sensor, wherein the control system is arranged to control supply of the at least one of at least one second gaseous fluid, heat or water vapor into the fermentation reactor via the at least one duct in response to an input provided by the at least one sensor.
  • an optimal growth of the at least one edible filamentous fungus is obtained in all the stages of the propagation.
  • the control system automatically increases the air flow rate, as described above.
  • Sterilization of the fermentation device may be done in several cycles by performing the following steps:
  • steps d), g) and f) may all be performed in the fermentation reactor.
  • the system may comprise a plurality of fermentation reactors, and a control unit arranged to independently monitor and control each fermentation reactor within the plurality of fermentation reactors.
  • Fig. 1 The method for manufacturing a protein-rich biomass comprising at least one fermented substrate and at least one strain of an edible filamentous fungus according to the present invention is depicted in Fig. 1 . As may be seen, the method comprises the steps of:
  • the inoculated substrate is fermented starting with the set of conditions obtained in step c) while continuously monitoring at least one parameter, thus obtaining a protein-rich biomass comprising at least one fermented substrate and at least one strain of an edible filamentous fungus.
  • the at least one parameter mentioned above will change depending on the propagation phase of the at least one edible filamentous fungus.
  • the set of conditions is amended as a function of the at least one parameter.
  • the method of the present invention is adapted to the propagation phase of the at least one edible filamentous fungus.
  • the method of the present invention depicted in Fig. 1 comprises step c') of robot-assisted loading the at least one inoculated substrate into a fermentation chamber and step e) of robot-assisted unloading of the protein-rich biomass from the fermentation chamber.
  • the method depicted in Fig. 1 further comprises step g) of freezing the protein-rich biomass and step h) of drying the protein rich biomass.
  • the protein-rich biomass according to the present invention may be used for human and/or animal consumption without further processing or modifications.
  • the protein-rich biomass may be used in a food product for human and/or animal consumption, as depicted in Fig. 1 and as has been described above.
  • DDGS is soaked in cold water for 20-120 minutes. Once dissolved, draining is performed such that only the absorbed water is present in the DDGS.
  • the substrate should be slightly moist and crumply. Due to remaining moisture, no additional water needs to be added.
  • the substrate is spread onto a fermentation surface, acidic or alkaline agents are added prior to inoculation to adjust the pH value.
  • First half of the edible filamentous fungus is evenly stirred into the substrate, the second half is evenly sprinkled on top.
  • the ratio between the edible filamentous fungus and the substrate is approximately 1:40.
  • the temperature is set to 35°C, more preferably around 35 °C, pH of fermentation medium is set to 4.8, humidity is set to 85% Rh and air flow rate set at a minimum of 0.25 vvm.
  • the airflow is adjusted automatically based on the CO 2 concentration detected in the fermentation reactor. When the CO 2 levels are in the range of 20000-30000 ppm, the installed sensors spontaneously attune the air flow rate to between 0.5-4 vvm.
  • the substrate is fermented for at least 24 hours and more preferably for 40 to 50 hours.
  • the protein-rich biomass is heat-treated at 65 °C for 20-30 minutes in the above described fermentation reactor.
  • the RNA degrades into monomers and diffuses out of cells leaving the RNA content of fungus well below 2% by weight.
  • the thus obtained protein-rich biomass is subsequently frozen in the fermentation reactor.
  • the freezing cycles are performed by reducing the temperature down to -50 to -40°C for up to 1 hour.
  • the texture of the protein-rich biomass may be enhanced by using an extrusion device prior to preparing the desirable food product.
  • the root vegetables are pretreated with heat (e.g. boiling or steaming) for 30 minutes after appropriate size reduction.
  • the root vegetables are then allowed to steam off and cool down to room temperature. Once they are cooled down, they are chopped into pieces.
  • the second, grain-based, substrate does not require pretreatment.
  • the root vegetables and the grain-based substrate are mixed. Due to the moisture remaining in the root vegetables, no additional water will be added.
  • the substrate is spread onto a fermentation surface, acidic or alkaline agents are added prior to inoculation to adjust the pH value.
  • First half of the edible filamentous fungus is evenly stirred into the substrate, the second half is evenly sprinkled on top.
  • the ratio between the edible filamentous fungus and the substrate is approximately 1:40.
  • the temperature is set at between 30-40°C, more preferably around 35 °C, pH of fermentation medium is set to 5, humidity is set to 85% Rh and air flow rate set at a minimum of 0.25 vvm.
  • the airflow is adjusted automatically based on the CO 2 concentration detected in the fermentation reactor. When the CO 2 levels are in the range of 20000-30000 ppm, the installed sensors spontaneously attune the air flow rate to between 0.5-4 vvm.
  • the substrate is fermented for at least 48 hours.
  • the protein-rich biomass is heat-treated at 65 °C for 20-30 minutes in the above described fermentation reactor.
  • the RNA degrades into monomers and diffuses out of cells leaving the RNA content of fungus well below 2% by weight.
  • the thus is subsequently frozen in the fermentation reactor.
  • the freezing cycles are performed by reducing the temperature down to -50 to -40°C for up to 1 hour.
  • the protein-rich biomass of the present invention consists of densely grown and consistently cascading mycelium.
  • the protein content of the fermented product lies between 10-60% crude protein. The details are presented in Table 1.
  • Table 1 Contents Example 1 2 3 4 Substrate Potatoes Oat bran and beetroot (1:1) Rolled oats DDGS Edible filamentous fungus A. oryzae A.
  • a textured and highly functional edible protein-rich biomass is obtained by the method of the present invention by fermenting the above mentioned substrates individually or in combination together with an edible fungus or combination of fungi from Ascomycota phylum and/or Zygomycota.
  • the obtained biomass is densely packed with edible mycelia of particular fungi which cascades intricately into the substrate and hence provides a well textured and resilient structure which closely resembling meat.
  • the obtained functional biomass was chopped and dried at 60°C for 65 minutes to achieve brown meat like chunks which may be rehydrated to be developed into a number of meat analogues by mixing it with additives, seasoning, variety of spices and varied heat treatment over a period of time.
  • Seasoning will be added in differing amounts and may include the following ingredients: salt, onion, garlic, yellow onion, spring onion, egg or the vegan replacement, soy sauce, black pepper, basil, binder(s) such as methyl cellulose, potato starch gel, kappa carrageenan, sodium alginate and combination thereof.
  • Seasoning will be added in differing amounts and may include the following ingredients: salt, pepper white and black, brown sugar, white sugar, roasted onion, garlic, ginger, nutmeg, turmeric, binder(s) such as corn starch, potato starch gel, methyl cellulose and combinations thereof.
  • Fig. 2 illustrates a system 1 for manufacturing a protein-rich biomass comprising at least one fermented substrate and at least one strain of an edible filamentous fungus.
  • the system 1 comprises a fermentation reactor 2 arranged for receiving at least one substrate to be fermented and at least one strain of an edible filamentous fungus.
  • the fermentation reactor 2 depicted in Fig. 2 has a rectangular cross-section.
  • the fermentation reactor 2 comprises three sensors 3, 3' and 3" being a gas sensor, a temperature sensor, and a humidity sensor.
  • the fermentation reactor 2 further comprises three fermentation surfaces 4, on which the fermentation process of the inoculated substrate occurs.
  • the fermentation surfaces 4 are arranged horizontally and in parallel to each other in a stacked manner.
  • the fermentation reactor 2 further comprises three ducts 5 arranged in proximity of each of the fermentation surfaces 4, wherein the ducts 5 are arranged for supplying at least one of at least one second gaseous fluid, heat, and water vapor into the fermentation reactor.
  • the at least one second gaseous fluid may be air, oxygen (O 2 ) or nitrogen (N 2 ).
  • the ducts 5 are arranged above the fermentation surfaces 4, such that a good contact is obtained between the medium supplied through the ducts 5 and the inoculated substrate arranged on the fermentation surfaces 4.
  • the system 1 further comprises a control system 6 being in communication with the sensors 3, 3' and 3", wherein the control system is arranged to control supply of the at least one of at least one second gaseous fluid, heat or water vapor into the fermentation reactor via the ducts 5 in response to an input provided by the sensors 3, 3' and 3".

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Genetics & Genomics (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • General Engineering & Computer Science (AREA)
  • Biomedical Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Analytical Chemistry (AREA)
  • Sustainable Development (AREA)
  • Molecular Biology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Botany (AREA)
  • Medicinal Chemistry (AREA)
  • Virology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Computer Hardware Design (AREA)
  • Cell Biology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
EP21171629.5A 2021-04-30 2021-04-30 Verfahren und system zur herstellung einer proteinreichen biomasse mit einem essbaren filamentösen pilz Withdrawn EP4082355A1 (de)

Priority Applications (4)

Application Number Priority Date Filing Date Title
EP21171629.5A EP4082355A1 (de) 2021-04-30 2021-04-30 Verfahren und system zur herstellung einer proteinreichen biomasse mit einem essbaren filamentösen pilz
US18/558,029 US20240247227A1 (en) 2021-04-30 2022-04-25 A method and a system for manufacturing a protein-rich biomass comprisng edible filamentous fungus
EP22725229.3A EP4307913A1 (de) 2021-04-30 2022-04-25 Verfahren und system zur herstellung einer proteinreichen biomasse mit essbarem fadenpilz
PCT/EP2022/060852 WO2022229072A1 (en) 2021-04-30 2022-04-25 A method and a system for manufacturing a protein-rich biomass comprising edible filamentous fungus

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP21171629.5A EP4082355A1 (de) 2021-04-30 2021-04-30 Verfahren und system zur herstellung einer proteinreichen biomasse mit einem essbaren filamentösen pilz

Publications (1)

Publication Number Publication Date
EP4082355A1 true EP4082355A1 (de) 2022-11-02

Family

ID=75746517

Family Applications (2)

Application Number Title Priority Date Filing Date
EP21171629.5A Withdrawn EP4082355A1 (de) 2021-04-30 2021-04-30 Verfahren und system zur herstellung einer proteinreichen biomasse mit einem essbaren filamentösen pilz
EP22725229.3A Pending EP4307913A1 (de) 2021-04-30 2022-04-25 Verfahren und system zur herstellung einer proteinreichen biomasse mit essbarem fadenpilz

Family Applications After (1)

Application Number Title Priority Date Filing Date
EP22725229.3A Pending EP4307913A1 (de) 2021-04-30 2022-04-25 Verfahren und system zur herstellung einer proteinreichen biomasse mit essbarem fadenpilz

Country Status (3)

Country Link
US (1) US20240247227A1 (de)
EP (2) EP4082355A1 (de)
WO (1) WO2022229072A1 (de)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024188894A1 (en) * 2023-03-10 2024-09-19 Planted Foods Ag Method of making a food product using microbial growth and products thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20140342036A1 (en) * 2011-12-12 2014-11-20 Nestec S.A. Vegetable-based minced meat alternative
EP2835058A1 (de) * 2013-08-07 2015-02-11 Stichting Eco Consult Fleischersatzzusammensetzung und Verfahren zur Bereitstellung davon
US20150166945A1 (en) * 2012-06-06 2015-06-18 Novozymes Bioag A/S Solid state bioreactor adapted for automation
WO2020232347A1 (en) * 2019-05-16 2020-11-19 Mycotechnology, Inc. Myceliated protein compositions having improved texture and methods for making

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20140342036A1 (en) * 2011-12-12 2014-11-20 Nestec S.A. Vegetable-based minced meat alternative
US20150166945A1 (en) * 2012-06-06 2015-06-18 Novozymes Bioag A/S Solid state bioreactor adapted for automation
EP2835058A1 (de) * 2013-08-07 2015-02-11 Stichting Eco Consult Fleischersatzzusammensetzung und Verfahren zur Bereitstellung davon
WO2020232347A1 (en) * 2019-05-16 2020-11-19 Mycotechnology, Inc. Myceliated protein compositions having improved texture and methods for making

Non-Patent Citations (6)

* Cited by examiner, † Cited by third party
Title
CAI, S., JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 60, no. 1, 2012, pages 507 - 513
GMOSER, R. ET AL., BIOENGINEERED, vol. 11, no. 1, 2020, pages 582 - 598
K H STEINKRAW: "Solid-state (Solid-Substrate) Food/Beverage Fermentations Involving Fungi", ACTA BIOTEHNOLOGICY, 1 January 1984 (1984-01-01), pages 83 - 88, XP055115684, Retrieved from the Internet <URL:http://onlinelibrary.wiley.com/store/10.1002/abio.370040202/asset/370040202_ftp.pdf?v=1&t=hukwgh22&s=36acbb9b16986cb8b34a7541cad4134d06afd7cf> [retrieved on 20140429] *
SOUZA FILHO ET AL., FERMENTATION, vol. 3, no. 1, 2017, pages 12
SOUZA FILHO ET AL., FUNGAL BIOLOGY AND BIOTECHNOLOGY, vol. 5, no. 1, 2018, pages 5
W. GRAJEK: "Production of protein by thermophilic fungi from sugar-beet pulp in solid-state fermentation", BIOTECHNOLOGY AND BIOENGINEERING, vol. 32, no. 2, 5 July 1988 (1988-07-05), US, pages 255 - 260, XP055359736, ISSN: 0006-3592, DOI: 10.1002/bit.260320218 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024188894A1 (en) * 2023-03-10 2024-09-19 Planted Foods Ag Method of making a food product using microbial growth and products thereof

Also Published As

Publication number Publication date
EP4307913A1 (de) 2024-01-24
US20240247227A1 (en) 2024-07-25
WO2022229072A1 (en) 2022-11-03

Similar Documents

Publication Publication Date Title
Nout et al. A review: Recent developments in tempeh research
US4367240A (en) Protein-containing food material
Onwurafor et al. Effect of fermentation methods on chemical and microbial properties of mung bean (Vigna radiata) flour
US9301539B2 (en) Vegetable-based minced meat alternative
JP2002524097A (ja) 食料調製において使用する接合菌類ケカビ目真菌
CN102907626A (zh) 一种脱水丹贝的制作方法
WO2020074782A1 (en) Food product comprising fungal mycelium material
Wang et al. Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry
US20240247227A1 (en) A method and a system for manufacturing a protein-rich biomass comprisng edible filamentous fungus
CN109722392B (zh) 能够促进枯草芽孢杆菌产芽孢的培养基及其应用
AU2021295115A1 (en) Novel food
Steinkraus Indigenous fermented-food technologies for small-scale industries
Steinkraus Microbial biomass protein grown on edible substrates: the indigenous fermented foods
Steinkraus Traditional food fermentations as industrial resources
JP4304319B2 (ja) 米糠を基質とした麹培養方法と玄米麹
Santos Optimisation of phytase production by Aspergillus niger using solid state fermentation
KR830001704B1 (ko) 단백질 함유 식품의 제조방법
NL2032406B1 (en) Method for the production of a protein matrix composition having a textured structure
WO2024210084A1 (ja) 穀物タンパク質組成物および／または食品粉砕物で麹を固体培養した食肉様麹菌体とその製造方法
FI130956B1 (en) METHOD FOR PREPARING MEAT SUBSTITUTE COMPOSITION AND RELATED PRODUCTS
JP6618097B2 (ja) 食用酵素組成物の製造方法
WO2023228987A1 (ja) ビタミンｂを高含有する麹菌発酵物
KR20180128231A (ko) 종균 배양액을 이용한 기정떡의 제조방법
Moriki et al. Effect of Lactobacillus fermentum Fermentation on the Nutritional and Anti-Nutritional Quality of Sorghum (Samsorg 17) for Chicken Feed Production
Sadler Fungal protein

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION HAS BEEN PUBLISHED

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

17P Request for examination filed

Effective date: 20230502

RBV Designated contracting states (corrected)

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20231101